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Apple-Pear Praline Pie
Cool: 4 hrs
Bake: 1 hr 2 mins at 375°F
Ingredients
- 1 Recipe Nut Pastry (see recipe below)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Dash salt
- 3 cups thinly sliced peeled pears
- 3 cups thinly sliced, peeled tart apples
- 2 tablespoons butter, cut up
- Milk (optional)
- Granulated sugar (optional)
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 2 tablespoons milk, half-and-half, or light cream
- 1/2 cup chopped hickory nuts or pecans
Directions
1. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
2. In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
3. If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375 degree F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.
4. After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.
5. Cool on wire rack. Makes 8 servings.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup ground toasted hickory nuts or pecans
- 3/4 teaspoon salt
- 2/3 cup shortening
- 5 - 6 tablespoons water
Directions
In a medium bowl combine flour, nuts, and salt. Cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture using 1 tablespoon water at a time until flour mixture is moistened. Divide pastry in half; form halves into balls. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a circle 12 inches in diameter. Repeat with remaining pastry.
Everyone thought I was out of my mind when I made this pie! They thought it sounded like a terrible combination, but one taste and it was instant LOVE! I make it for family gatherings and there's always someone who hasn't tasted it, and ends up LOVING it!
9/7/2011 05:37:40 PM Report AbuseI've made this recipe every year since it was first published. It is delicious and looks stunning! I use Honey Crisp Apples, high quality pears and bake them in stone deep dish pie pans.
11/22/2010 07:11:55 AM Report Abuse